LEMON BAR WHITE CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Line a 9X13-inch baking pan (I use metal) with foil (for easier cleanup). Grease the foil with nonstick cooking spray. Set aside.
- For the white chocolate brownies, combine the butter and white chocolate in a microwave-safe bowl and heat for 1-minute increments, stirring in between, until smooth.
- Stir in the granulated sugar, eggs, vanilla extract, and lemon zest and mix until evenly and well-combined. Stir in the flour, salt and baking powder until smooth.
- Spread the batter evenly in the bottom of the prepared pan. Bake for 20-22 minutes until the brownies are just slightly set but still soft in the center.
- For the lemon bar layer, in a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth and well-combined.
- Pour the lemon mixture over the top of the warm white chocolate brownies. Return to the oven and bake until the lemon layer is set, about 18-20 minutes. It's ok if there are bubbles on the surface of the lemon layer. They won't look very pretty coming out of the oven but they'll get pretty in just a sec.
- Let the bars cool completely in the pan. Refrigerate until ready to serve. When ready to serve, dust the top of the bars with powdered sugar. Cut into squares and serve immediately (the powdered sugar melts into the bars the longer they sit, so dust only when ready to serve).
Nutrition Facts : ServingSize 1 Bar, Calories 251 kcal, Carbohydrate 39 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 106 mg, Fiber 1 g, Sugar 28 g
3 INGREDIENT LEMON BROWNIES
These lemon brownies are a unique dessert. They are fudgy, chewy, sweet and a little tart. They don't require any flour or butter!
Provided by Kirbie
Categories Dessert
Time 50m
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
- Add eggs to a stand mixer with wire whisk attachment. Beat at highest speed for 8 minutes or until eggs turn thick and pale yellow. When you lift the beater, the mixture that drips off should be able to stay on top of your egg batter for several seconds before sinking back in. See photo in post for reference. You can do this with a hand mixer but it may take more time. See notes for more details.
- While your eggs are beating, melt your chocolate. You can do this over the stove using the double boiler method or do this in the microwave. If you are using a microwave, add chocolate to a large microwave-safe bowl and heat for 1 minute. Then stir with spatula. Heat again for 30 seconds. Stir again until chocolate is completely melted and smooth. If chocolate is not completely smooth and melted, you can heat for another 20-30 seconds and stir again. You do need to be careful to not heat the full time all at once because you can overcook or burn your chocolate.
- Once eggs are finished, fold them into the chocolate in 3 batches. First add in 1/3 of the egg mixture. Use your spatula to gently fold in the egg mixture. Make sure to scoop the chocolate from the bottom of the bowl so that all the chocolate gets incorporated. It's okay if your chocolate starts to get a little chunky. Fold until no egg streaks remain. Repeat with second third of egg mixture and then final third of egg mixture. It's okay if you have some small chunks of chocolate in your batter. Finally, gently stir in the lemon juice and zest until just incorporated.
- Pour batter into prepared pan. Bake for about 30-35 minutes or until surface is dark golden brown and toothpick inserted comes out clean. Let brownies cool completely to set. Wait until brownies are cooled and set before slicing into squares with a sharp knife. The bottom of the brownies may be very sticky so you may need to use a thin spatula to release the brownies from the parchment paper.
Nutrition Facts : ServingSize 1 brownie, Calories 152 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 6 g, Sodium 34 mg, Fiber 1 g, Sugar 18 g
WHITE BROWNIES
Geneva Mayer of Olney, Illinois uses white chocolate and vanilla chips to give traditional brownies a delicious twist. "These moist chewy snacks will satisfy even the most avid chocolate lover," she promises.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 172 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 86mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON BROWNIES
I have never been a huge fan of lemon....until now. These are always a favorite at the never ending potluck going on in the emergency room I work in. I have been wanting to post these for the last year. I hope you enjoy them too.
Provided by BronsonsMom
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 53m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.
- Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 22.3 g, Cholesterol 50.1 mg, Fat 6.8 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 69.2 mg, Sugar 17.3 g
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CAKEY LEMON BROWNIES RECIPE - SOUTHERN LIVING
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- Prepare the Lemon Brownies: Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment, and lightly grease (with cooking spray). Set aside.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, 1 1/2 to 2 minutes. Add eggs, 1 at a time, beating on medium speed until fully incorporated after each addition. Beat in lemon zest and juice. Beat in white chocolate. Whisk together flour and baking powder in a small bowl. Fold flour mixture into butter mixture until fully incorporated.
- Pour batter into prepared baking pan, and smooth to edges. Bake in preheated oven until a toothpick inserted into center comes out with a few moist crumbs, 22 to 25 minutes. Let cool completely in pan on a wire rack, about 1 hour.
- While brownies cool, prepare the Lemon Frosting: Beat cream cheese in a large bowl with an electric mixer on medium speed until fluffy, about 1 minute. Beat in powdered sugar on low speed until fully incorporated. Add lemon juice and 1 teaspoon milk; beat on high speed until smooth, about 1 minute, adding remaining 1 teaspoon milk, if needed. Spread over cooled brownies. Cut brownies into squares, and serve.
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